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Ingredients
| eggplants: 2 lbs |
| canola oil - for salads, woks and light frying: 2 Tbl |
| cumin seed (whole): 1/2 tsp |
| ginger (minced): 1 Tbl (minced) |
| onions - red: 1 onion |
| ground turmeric: 1 tsp |
| green bell pepper: 1/2 |
| ground coriander: 2 tsp |
| ground cumin: 1 tsp |
| paprika: 1 tsp |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| red tomatoes: 1 |
| water: 1/4 cup |
| fresh cilantro (coriander): 1/4 cup (chopped) |
India Spiced Eggplant (Aubergine)
Credit: Food.com
User rating:
-
Prep Time
90 min -
Cook Time
0 min -
Servings
7 serving(s)
Tags
- Place whole eggplant in a shallow pan and bake in a 400. oven until very soft, about 50 minutes.
- Alternatively, prick with a fork, set on paper toweling, and microwave, uncovered, at 100% for 18-20 minutes.
- Cool slightly.
- Cut eggplant open and scoop out the pulp in large chunks, discarding larger seed pockets, stem and skin.
- Coarsely chop. (Some people prefer to leave the skin on and chop the eggplant into 1-inch cubes.).
- Set in a colander to drain.
- Coarsely slice red onion.
- Mince ginger.
- Heat oil in a wide frying pan over medium heat.
- dd cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
- Coarsely chop tomato and seeded green pepper.
- Add to onion mixture along with turmeric, coriander, ground cumin, paprika, salt, and pepper.
- Cook, stirring occasionally, for 5 minutes.
- Add water and bring to a simmer.
- Reduce heat to low and simmer for 10 minutes.
- Stir in chopped eggplant and cook for 5 minutes just to heat through and blend flavors. Just before serving, stir in coarsely chopped cilantro.